Chicken With Chayote Recipes

Steps:

• In a large stock, add the cut up chicken, chicken broth, ginger, garlic, salt and Accent.
• Bring to a boil and then simmer for 45 - 50 minutes.
• Add the chayote and continue to cook for another 10-15 minutes, until the chayote is tender but not too mushy.
• Stir in the bok choy if using.
• Serve hot or on top of cooked jasmine rice.
• CROCK POT METHOD:.
• Add the cut up chicken, chicken broth, ginger, garlic, salt and Accent to the crockpot.
• Cook on low for 6 hours or high for 3 hours.
• Add the chayote and bok choy and cook for another 15-20 minutes until the chayote is tender.
• Serve hot or on top of cooked jasmine rice.

Steps:

• Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.

Steps:

• Cut up chicken into serving size pieces.
• Heat oil in a large pot or Dutch oven. Brown chicken, ginger and garlic. Be careful not to burn garlic.
• Add broth, salt, and pepper.
• Cover; simmer for 2-1/2 hours or until chicken is tender.
• Peel chayote and remove seed. Cut chayote into one inch cubes. Add chayote to pot and cook until chayote is fork tender. (10-15 minutes).
• Serve over hot rice in a bowl. Makes six servings.
• Fish sauce can be substituted for salt or 2 green papayas can be substituted for chayote.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Coat the chayote squash and zucchini with 1 tablespoon avocado oil and place on a rimmed baking sheet.
• Roast in the preheated oven for 20 minutes. Leave the oven on.
• While vegetables are roasting, heat 1 tablespoon avocado oil in a skillet over medium-high heat. Sear chicken in the hot oil until browned on all sides, 5 to 7 minutes.
• Heat remaining oil in a large, oven-safe skillet over medium-high heat. Add bell peppers and jalapeno and saute for about 5 minutes. Add corn, garlic, taco seasoning, and cumin; stir and saute until fragrant, about 1 minute. Mix in the black beans and cooked chicken. Add the partially-roasted squash and zucchini.
• Bake in the preheated oven until bubbly and chicken is no longer pink and the juices run clear, 5 to 10 minutes. Top with Cheddar cheese and continue to bake until melted, about 1 minute more. Top with tomato, green onion, and cilantro.

Steps:

• 1. Heat oil in large skillet over medium heat. Add the chicken, squash, potato and onion. Cook and stir 10 minutes.
• 2. Stir in garlic and cook until potatoes are tender and chicken is no longer pink in the center, 5 minutes more. Season with salt and pepper to serve.

Steps:

• Poach the chicken breasts in the stock for about 15 minutes. Skim off any froth that comes to the top. Add 1 diced chayote, for the last 5 minutes. Remove the chicken and chayote; set aside and cool. Chayote should be tender but firm.
• Add the remaining chayotes to the stock with the shallots. Season with 1/2 teaspoon turmeric, the oregano and cumin. Let this simmer for 15 minutes, or until the chayotes are very soft. Season with salt and pepper. Remove from heat and puree. Add the oil and refrigerate.
• Before serving, return puree, reserved chayote and chicken to room temperature. Dice the chicken and reserved chayote into 1/4-inch cubes.
• To serve, mix in lime juice, cayenne and half of the cilantro. Adjust seasonings to taste.
• Arrange chicken and chayote in each of 8 cups. Add chayote puree; garnish with remaining cilantro and sprinkle with remaining turmeric.